FLOWER ARRANGEMENT

Flower arrangement is a very old art. Making up of a good flower arrangement

requires a lot of creativity and one can develop this art through study and
experimentation with different plant materials.
Flower arrangement may be defined as the art of organizing and grouping
together plant materials (flowers, foliage, twigs, etc.) to achieve harmony of form,
colour, and texture, thereby adding cheer, life, and beauty to the surroundings.
FLOWER ARRANGEMENTS IN HOTELS
In hotels, flowers are used extensively. Various types of arrangements are
chosen, as appropriate to the area and occasion. Medium-sized round
arrangements are often provided at the guest relations executives desk in the lobby
and on coffee tables in the lounges. In most five star hotels, one can see huge,
spectacular arrangements in the lobbies. Restaurants generally have bud vases on
each table, with one or two flowers in them. Table arrangements for conferences
must be low so that guests may see over them. At informal banquets, large
arrangements may be seen. At wedding banquets, wall arrangements using
gerberas are very popular nowadays. On special occasions and festivals, some
hotels even make beautiful traditional flower carpets for the lobby.
BASIC INGREDIENTS
1.
2.
3.
4.
5.
6.
7.

Mechanics
Equipment
Containers
Bases
Accessories
Plant material
Support

MECHANICS:
These are items used to keep flowers, foliage, and stems in place within the
container. Mechanics must be fixed securely and should be hidden from view.
Examples florists foam (oasis), pin holders (Japanese term kenzan), chicken
wire, prong, adhesive clay and tape, florist cone.
Floral foam, also called oasis, is a cellular plastic material, available in two types
green foam and brown/grey foam.
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Pin-holders, also called kenzan or needle-point holders, is a series of sharply

pointed pins are firmly held in a solid lead base, to hold thick and heavy stems
securely by impaling them on the pins.
Chicken wire, also called wire mesh or wire netting, is a fine- gauge wire used to
cover floral foam blocks in large displays.
Prong is the simplest type of floral foam anchor. It is a small plastic disc with four
vertical prongs. The base of the prong is attached to the container with adhesive
clay and the floral foam is pressed down onto the prongs.
Florists cone, also called a flower tube or flower funnel. It acts like a miniature
vase. It is used in large arrangements, where foliage or flowers need to be placed
above their stem height.
EQUIPMENT:
This includes tools used to ensure that a satisfactory arrangement of plant
material
is
created
within
the
container.
Examples bucket, scissors, knife, watering can, mister, wire cutter, cocktail sticks,
turn, wire, floral tape, candle holder, cut flower preservatives, and secateurs.
Mister is a hand- held spray bottle to produce a fine mist of water droplets to
keep
an
arrangement
look
fresh
in
warm
weather.
Secateurs
are
used
to
cut
through
thick
and
woody
stems.
Cocktail sticks or a tooth pick is used to make holes in florists foam for a soft stem
of flower.
Cut-flower preservatives is a bactericide ,available in powder or liquid form, to
prevent slime and smell from developing in the vase water, plus sugar to prolong the
life of fresh flowers. A preservative can be made in-house by adding 3 teaspoons of
sugar and 1 drop of bleach to half a litre of water.
CONTAINERS:
These are receptacles that hold the flower arrangement. They may or may not
be hidden by the plant material. The container must be waterproof and neutral
colours such as soft grey, dull brown, off-white, or earth colours are most suitable
because they are inconspicuous and do not detract attention from flowers displayed.
Theme and simplicity should be kept in mind while choosing the design of the
container.
Example vases and jugs, basket, bowls and trays, wreath frame etc.
BASES:
An object that is placed underneath the container to protect the surface of the
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support and/or to add to the beauty of the display is called a base.

Example table mat, tree section, wood base, stone base, and oriental base.
SUPPORT:
This refers to the structure on which the container stands. Example tables,
sideboards, alcoves, and shelves.

PLANT MATERIALS:
These can be divided into 3 basic typesa) Flowers ( dominant/ focal/ point material) This consists of bold flowers or
clusters of small showy blooms. The dominant material provides a centre of
interest.
Example Gerbera, Chrysanthemum, lilies, Anthurium, Tulips, Poppies, Roses,
Dahlias, and Daffodils.
b) Fillers ( secondary material) This consists of smaller flowers and all sorts of
leaves and foliage that are used to cover the mechanics and edges of the container
and also provide added interest and colour to the display.
Example Asters, Ivy, Button Chrysanthemum,
(Babys breath), Limonium and Marguerites.

Carnations,

Gypsophila

c) Foliages ( line material ) This consists of tall stems, flowering spikes, or bold
leaves that are used to create the basic framework or skeleton. This line material
may be straight or curved and it sets the height and width of the finished
arrangement.
Examples Gladioli, birds of paradise, golden rods, larkspur, asparagus ferns,
palms, tuberoses, and Peruvian lilies.
ACCESSORIES:
These are non-plant materials included in or placed alongside the
arrangement. Their purpose in generally decorative but could be functional at
times. Accessories are added to the design for extra interest or to stretch the
flowers when they are in short supply.
Example miniature dolls, hats, ribbons, beads, painted wire, wooden fruit shapes,
silk flowers and foliage, candles, driftwood, shells, idols, interesting pebbles etc.
CARE AND CONDITIONING OF FLOWERS

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A flower or leaf cut from a plant has a short, though beautiful, life. It is
possible to prolong this for a little while by a few methods. Flower arrangers use the
term conditioning to refer to the preparation of cut plant materials for a long life,
the filling of stems with water, and prevention of wilting.
1) A bucket of water at room temperature should be carried into the garden and the
cut flowers should be immediately plunged into it. This helps retain their moisture
for a longer period of time.
2) Plant material should be cut at a slant, using sharp scissors or knife, either early
in the morning or after sunset. At this time, they are crisp and filled with moisture.
3) As a general rule, it is best to cut flowers before they reach maturity.
4) Carry cut flowers in a heads-down position so that heavy-headed flowers will not
snap off.
5) Wrap the flowers in newspaper till the neck of the flowers. Plunge this bunch into
a bucket of water for 3-4 hours or overnight to condition. This is called hardening.
In case of foliage, submerge them in water for about 2 hours.
6) Use a good pruning knife or scissors to make clean, slanting cuts, causing
minimal damage or bruising to the little ducts in the stem which carry water.
7) Make slanting cuts in stems rather than straight ones preferably underwater,
as this helps expose a larger surface area for water suction by the stems.
8) When stems are woody, they may be cut crushed or split at the end, e.g. cherry,
etc.
9) To revive wilting flowers, snip off half an inch of the stem underwater and plunge
in a deep container of water. Dead flowers should be cut off.
10) Re-cut any stem that has been left out of water, doing this underwater if
possible and removing about 2 inches of the stem.
11) To reduce underwater decay, strip the stems of all foliage and thorns that fall
below the waterline.
12) Never place a fresh flower arrangement where it will be exposed to direct
draughts from a fan or window. To prevent dehydration, keep cut flowers away from
direct sunlight and large appliances as well.
13) Do not put flowers near a bowl of citrus fruits as they emit ethylene gas when
ripening, which causes wilting of flowers.
14) Prolong the freshness of the arrangement by spraying with lukewarm water
from a mister morning and night.
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15) Change the water everyday if the arrangement is meant to last a while. Never
use chilled water, as cut stems fare best in warm water of about 45 degree Celsius.
16) Listerine, ammonia, charcoal, salt, lemonade, sugar, camphor, aspirin added in
small amounts to the water, or commercial cut-flower preservatives slows down
bacterial growth, thus prolonging the life of flowers.
17) Use clean containers to prevent premature fouling and bacterial growth. Do not
use aluminium containers for flowers.
18) Every 3 days, re-cut the stems, clean the vase, completely replace the water,
and add more preservative.

PRINCIPLES OR DESIGN OF FLOWER ARRANGEMENT

1. SCALE Scale is easy to understand as we can all recognize when small flowers
look wrong in a large container, etc. However size is relative an object seen by
itself is not big or small unless it is seen next to another object for comparison. If
the difference is great then objects do not go well together.
In flower arrangement

Each piece of plant materials should be related to the others in size.

The base should neither be too big or too small for the rest of the design.

Any accessory used should be in scale with the remainder of the design and
should not seem huge or dwarfed.

The whole design should be in scale with its setting. E.g. on a dining table,
the flower arrangement used should leave enough room for china and should
not inhibit conversation.

2) PROPORTION Good proportion refers to pleasing amount of things and again it

a matter of relationships. The same amounts of material that appears too much for
one container may seem correct for another. Scale concerns relative size and
proportion concerns relative amounts. A number of arrangements can be made for
a room and all may be in scale with their setting but the number of arrangements
may be too many, so the proportion of arrangements to the room is not pleasing.
A guideline is that the plant material should be one and a half times the
height or the width, whichever is the greatest, of the container. Equal amount of
things lack interest and on the other hand too much of one thing is also not
pleasing. Here the eye is the only judge.
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3) BALANCE Here, physical as well as visual balance needs to be considered.

Physical balance: this is vital for any arrangement. If it is too asymmetrical, then
there is a danger that the whole arrangement will tip over. The mechanics must
always be securely fixed and the container should always be heavy enough to
support the plant material. The more one-sided the display, the heavier the
container should be. Sand and gravel can be added to achieve this.
Visual balance: this calls for the arrangement to look stable even if it is one-sided.
To increase the visual weight of the lighter side, keep in mind that

Dark flowers look heavier than pale ones.

Round flowers look heavier than trumpets and conical ones.

Top to bottom balance also needs to be considered. Large flowers placed

centrally and close to the bottom of the arrangement give a feeling of good balance.
Symmetry and asymmetry:
This refers to the outline or the shape of the design. If design is symmetrical,
then its shape is exactly the same on either side of the centre. If asymmetrical
design, then shapes are dissimilar and balance depends on the eye being attracted
to both sides of the design equally by the use of different colours, shapes and
textures.
4) RHYTHM OR MOVEMENT:
This involves using techniques and materials that guide the eye from one part
of the display to another.
Rhythm in flower arrangements may be achieved by

Using curved stems

Hiding all or part of any tall, straight stems.

Placing flowers in and out through the arrangement.

Having flowers at various stages of development in the arrangement.

Using foliage of various sizes and contrasting shapes.

Having an irregular line of various- sized blooms.

Rhythm is best achieved by repetition and easy gradual change.

5) CONTRAST:

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Contrast and variety add interest to life and opposite things emphasize each
other. A flower arrangement can be dull without contrast. Contrast can be created
in shape by turning the flowers to different ways when all round flowers are used.
Contrast can be achieved by introducing line plant material. Strong contrast in
textures can be used for interest. Very strong contrasts should be avoided as too
much contrast may upset the unity of the arrangement.
6) EMPHASIS/ DOMINANCE:
This involves having one or more areas in the arrangement to which the eye is
drawn and on which it rests for a short time. This point is known as a focal point
or centre of interest. The usual methods to achieve emphasis are as follows

Include a small group of bold flowers (dominant material).

Use an unusual container.

Use striking foliage.

Have sufficient plain background.

7) HARMONY/ UNITY:
In a pleasing flower arrangement, the plant material, container, base,
accessory and setting should all be in harmony. Similarity in appearances between
materials help s give repetition and a feeling of harmony, e.g., the curve of a piece of
driftwood, etc. The resemblance in all cases need not be identical but a link in
appearances is an echo giving a feel of relationship. The important fact here is that
all plants look as if they belong to the arrangement and give a look of unity.

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STYLES OF FLOWER ARRANGEMENT

1. All-round arrangements This arrangement is designed to be seen from all
sides and is therefore chosen for a table or a room centerpiece.
2. Facing arrangement/ flat-back arrangement It is designed to be seen only
from the front and perhaps from the sides. It is therefore chosen for
placement on a shelf or sideboard.
3. Mass style- Little or no space is enclosed within the boundary of the
arrangement. This style is originated in Europe.
4. Line style In this style, open spaces within the boundary of the
arrangement are the main feature. Most of the display is line material. The
basic feature of a line design is limited use of plant material with support
often provided by a pin holder.

IKEBANA (Japanese/ Oriental flower arrangement): the word literally means

making flowers live in Japanese. This Japanese style has been practiced for
thousands of years. These arrangements are more than an aesthetic grouping of
plant materials. They are symbolic representations of an ideal harmony that exists
between earthly and eternal life. In each arrangement, there is an imaginary
triangle. Its tallest line represents heaven. Facing and looking towards heaven is
man.
The
lowest
line,
looking
up
to
both,
is
earth.
In all such arrangements, Heaven, man and earth are represented by means of
three main branches. Shin, the main spray, is the tallest and symbolizes heaven; it
ends to the central axis of the vase. This stem should be 1 1/2 to 2 1/2 times the
height of the container. See, the second highest stem, represents man. It provides
width to the arrangement and is about three-fourth the height of the tallest spray.
This stem forms an angle of about 45 degree with the rim of the container. Hikae,
the lowest spray, denotes earth. This branch is about half as tall as the one
signifying man and extends very little beyond the diameter of the container, forming
an angle of about 115 degrees with the rim of the container. It is placed opposite
the branch signifying man and is used to balance the arrangement.
The Japanese use tall vases as well as low bowls.
They always use an odd number of flowers, as they believe that odd numbers are
lucky as well as more aesthetic. Thus, in all arrangements, three, five, or seven
flower sprays are used.
There is no overcrowding and all the plant materials are seen as separate units,
but as a part of the whole.
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 There are various schools of oriental flower arrangement.

OHARA School is the most popular one. In this school

When a flat or low container is used, it is called a moribana style. Moribana is

an informal arrangement in a shallow container in which a pin-holder is used
as mechanics. Landscapes are portrayed or large, colourful flowers are
displayed.

When a tall vase without a pin-holder is used, the arrangement is said to be

in the hikae style.

A formal arrangement, basically a triangular one is called the seika style

which has strict rules governing the lengths and angles of the stems.

A floating arrangement is called ukibana.

A basket arrangement arrangement is morimano.

A classical arrangement in a tall cylindrical vase with a flowing and natural

effect is called nagerie.

5. Triangular shape - It is a popular shape for symmetrical arrangements. The first

step is to establish lines of height and width, usually with flowers or foliage of finer
form or paler colour. The next step is to establish a focal point of interest with large
or darker-coloured flowers. Fill in with flowers of varied stem lengths, grouping
colours.
Left triangle- made in a shallow container with consecutive stem along the
left
side.
Right triangle - like the left triangle arrangement, but the tallest stem on
the right side of the container with consecutive stem.
6. Vertical line - A very tall arrangement placed in long and cylindrical flower vase
using a very long stemmed flower like torch lilies.
7. Line mass style - In this style, some open space is present within the boundary
of the arrangement.
Circular shape - or round shape, is an arrangement in which flowers are
arranged in circular designs.
Crescent shape - it is asymmetrical and formal arrangement which requires
more skill and experience.
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Fan shape - the fan or horizontal shape is a good line to follow when designing
flowers for the centre of the table. It is a low arrangement, symmetrical and
thus attractive from every angle.
Hogarth or S shape - this style was pioneered by an 18th century painter,
William Hogarth. This is a very graceful and easier to make arrangement when
curved branches and pliable stems are used. After establishing the S shape
with these, flowers are filled in at the centre and just above and below the rim
of the tall container.
8. Miscellaneous style
Parallel style/ European style
Landscape style
Foliage arrangement
Dried flower arrangement

STYLES OF FLOWER ARRANGEMENT ON THE BASIS OF EFFECT

1. FORMAL ARRANGEMENT this is symmetrical and precise.
2. SEMI-FORMAL ARRANGEMENT this is more or less symmetrical in outline,
but not in the details of arrangement
3. INFORMAL ARRANGEMENT this is asymmetrical and free.
4. MODERN OR ABSTRACT OR FREE-STYLE ARRANGEMENT these have no
fixed rules for correct proportions. These arrangements do not have a definite
geometric outline; instead the emphasis is on line and space. The individual
beauty of each piece of plant material is emphasized instead of the beauty of
an outline shape or a mass.
COMMON FLOWERS AND FOLIAGE
Flowers
1.
2.
3.
4.
5.
6.
7.
8.

Roses
Arum lilies
Gladioli
Dahlias
Chrysanthemums
Gerberas
Tulips
Asters

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9. Carnations
10. Freesias
11. Tuberoses
12. Lotuses
13. Anthurium
14. Birds of paradise
15. Marigold
16. Orchids
17. Petunias
18. Hibiscus
19. Poppies
20. Camellia
21. Peonies
22. Hydrangea
23. Snowdrops
24. Gypsophila ( babys breath)
25. Bottle brush
26. Hollyhocks
27. Geraniums
28. Daisies
29. Spider lilies
30. Water lilies
Foliage
1. True ferns
2. Asparagus ferns
3. Palm leaves
4. Umbrella Palms
5. Goldenrods
6. Copper beech
7. Pine
8. Bamboos
9. Ivy
10. Boxwood

Q) How does the location of a flower arrangement affect the principles of

design?

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Ans) The location of a flower arrangement affects the principles of design, which is
explained as follows1. Table arrangement - this refers to the arrangements used to decorate tables for
seated meals, banquets, buffets, etc.
These should be
a) Simple e.g. fruits placed in a low container, two or three flowers and a few
leaves in a small container, etc.
b) b) Appropriate in size since the table is in use for eating and not for showing
flowers, the arrangement should be small and neat and not so large and
overflowing so to fall into the plates, etc. It should not be too dominating.
c) Proper in shape flowers should never interfere with conversation on the
dining table. A low arrangement is most suitable and the design should look
attractive from all sides. The shape of the table will usually dictate the shape
of the flower arrangement. A rectangular table may need a design that is long,
etc.
2. Reception table Bold arrangements are made keeping in view the large counters
they have to be put on and they should command a dominant position where they
can be viewed by a large number of people. Normally it should be front facing.
3. Guest rooms Strong smelling flowers should be avoided and the arrangement
should not be large for a small room or vice-versa. This means that the
arrangement should be in size and proportion to the room and site. Most
arrangements are either placed on coffee table or dining table ( in suites) when they
should be round and on writing tables, usually with the back to the wall in which
case
they
can
be
front
facing.
It is important to note that flower arrangements are kept at different eye levels
which
would
affect
the
actual
height
of
the
arrangement.
As a rule in a tall flower vase height of the tallest floral material should be one
and
a
half
to
two
times
the
length
of
the
vase.
In a higher level placed flower arrangements are kept above the eye level and have
the largest stem reduced below accepted measure so as to conform to the visual
scale of proportion.
In a lower flower arrangements should not have the largest stem over and above the
accepted scale.
BONSAI
Bonsai is a horticultural art which is used to beautify hotel interiors,
specially lobbies and restaurants.
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Bonsai literally means a plant in a tray. It is a creative art where the raw
material is a living thing a tree or a plant. In the bonsai school, the shape and
properties of a full grown tree, as found in nature, are sought to be copied exactly in
miniature style within the confines of a container.
Styles of Bonsai1.
2.
3.
4.
5.
6.
7.

Informal upright style

Windswept style
Roots over rock style
Cascade style
Multiple trunk style
Forest style
Broom style

GLOSSARY
1. Flower bloom/blossom: full open stage of a flower or plant.
2. Flower bud: half or not opened stage of a flower.
3. Foliage: green or brown leafy material used in a flower arrangement.
4. Searing: it means drying up the leaves and flowers
5. Shearing: cutting the stem or leaves of flowers.
6. Principle of unity: all plants look as if they belong to the arrangement and give a
look of relationship.
7. Principle of harmony: in a flower arrangement, the plant material, container,
base and accessory should all be in same appearance.
8. Difference between Ikebana and traditional style of flower arrangement: in
Ikebana, lines are an important feature of design with lots of space left in between
whereas in Traditional style, emphasis is given on the outline of the mass rather
than on individual plant material with little space within the design.

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Ikebana arrangements

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